Will cooking chicken kill bacteria that may have grown when you left out for 2 hours while thawing not cool to touch yet warm?

It is possible that cooking the chicken will kill the bacteria that may have grown when it was left out for 2 hours while thawing, but it is not guaranteed. The USDA recommends that all poultry be cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). This temperature is high enough to kill most harmful bacteria, including Salmonella and E. coli.

However, it is important to note that some bacteria can survive even higher temperatures. If the chicken was not cooked to a high enough temperature, or if it was not cooked evenly, there is still a risk of food poisoning.

To reduce the risk of food poisoning, it is important to follow safe food handling practices when thawing and cooking chicken. Here are some tips:

* Thaw chicken in the refrigerator or in a cold water bath. Do not thaw chicken on the counter or at room temperature.

* Cook chicken as soon as possible after thawing.

* Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

* Do not let cooked chicken sit at room temperature for more than 2 hours.

By following these tips, you can help to reduce the risk of food poisoning when cooking chicken.